Hollandaise Sauce

Recipe from Oxmoor House

More From Oxmoor House


  • 4 egg yolks
  • 2 tablespoons lemon juice
  • 1 cup butter or margarine, softened and divided
  • 1/4 teaspoon salt
  • Dash of red pepper


  1. Combine egg yolks and lemon juice in top of a double boiler; beat with a wire whisk until blended. Add 1/3 cup butter. Bring water to a boil (water in bottom of double boiler should not touch pan). Reduce heat to low; cook, stirring constantly, until butter melts. Add 1/2 cup butter; stir constantly until butter begins to melt. Add remaining butter, stirring constantly, until melted. Cook, stirring constantly, 2 minutes or until smooth and thickened. Remove from heat; stir in salt and pepper.
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